John Myers
Contents
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Ingredients
The basic dough
- 250 g Spelt flour type 630
- 100 g Butter
- 150 g Raw cane sugar
- 2 piece Free range eggs
- 150 ml Cream
- 2 teaspoon Baking powder
- 1 pinch Salt
... also for the muffins
- 2 tablespoon Caramel sauce
- 36 piece Fresh raspberries
- Powdered sugar
- 2 tablespoon Finished cake icing, red
... and for the tartlets
- 2 tablespoon Caramel sauce
- 100 ml Cream
- 36 piece Fresh raspberries
- 1 packet Red cake glaze
- Fat and crumbs for the mold
Instructions
The basic dough
- Make a heavy batter from spelled flour, sugar, eggs, salt, baking powder and butter. Add the cream until the batter falls heavily off the spoon.
- Grease and crumble a 6-tartlet form and fill in half of the batter. Bake in a preheated oven at 175 degrees for about 15-20 minutes. (Toothpick sample). Remove the tartlets from the mold and let them cool down.
- In the meantime, fill a muffin tin with paper liners. Mix the second half of the batter with the caramel sauce and distribute the batter on the muffin tins. Press three raspberries into the batter for each muffin and then bake the muffins at 175 degrees Celsius for about 30 minutes. (Toothpick sample).
- For the tartlets, whip the cream and mix with the caramel sauce. Spread this cream over the six finished and cooled tarts and top with six raspberries (or more).
- Make the icing according to the instructions and let it cool down a little before pouring it over the tartlets.
- Save two tablespoons and use a small spoon to spread them over the muffins. Decorate with a raspberry and dust with a little icing sugar.
- Note 7: The specified amount makes six tartlets and nine muffins
Nutrition
Serving: 100gCalories: 356kcalCarbohydrates: 29gProtein: 1.7gFat: 26.2g
